Boil the milk with the cream. Mount the yolks with the sugar. Mix the two previous preparations and cook as if it were an English cream.
| 🚻 | 🕘 | 🍵 | 🤯 |
| Ingredients to make nougat fluid cake with your ice cream: |
| For ice cream 1 l. Caserio 85 ml milk. cream 100 gr. Almendra (pasta of) 80 gr. Nougat (pasta of) 300 gr. sugar 10 you. Egg yolk for cream 7 ud. egg yolk 250 gr. Nougat (pasta of) 700 ml. cream 250 gr. milk for cake 125 gr. Nougat (pasta of) 4 ud. egg 125 gr. Glass 75 gr. butter 165 gr. ground almond 300 gr. Almond in granillo 1/2 dl. water 200 gr. sugar |
Ingredients to make nougat fluid cake with your ice cream:
2. Pour the cream on a bowl containing almond and nougat paste.
3. Remove well and, once cold, put the ice machine, following the manufacturers instructions, to achieve an ice cream at its point.
4. To make nougat cream, boil the milk with the cream, pour it on the nougat paste and remove well. Beat the yolks, incorporate the previous preparation and mix.
5. Put this cream in a rectangular baking cake without its thickness exceeding 3 cm.
6. put the cake at a preheated oven at 120ºC for about 30 minutes in the water bath and must be creamy in the center.
7. Once removed from the oven, it is left in the water bath until it cools, a bowl is removed, mix well and reserve.
8. For creamy cake, mount the eggs with icing sugar. Derret the butter with nougat paste over very soft heat.
9. Mix delicately, with the help of a spatula, the two previous preparations. Incorporate the almonds little by little.
10. Introduce this mixture in 6 cm circular molds. in diameter, giving about 2 cm. thick, and bake at 180ºC for 12 minutes on grid to between the heat by the base.
11. The center must be creamy.
12. To make the tick almonds, put the water with the sugar and boil until it reaches 121ºC.
13. The temperature can be checked with a pesjarabes. Incorporate the almond.
14. Remove from the heat without stopping to remove with a wooden spatula until the preparation acquires a whitish color and the sugar that adheres to the almonds.
15. Put over low heat until sugar is caramelice, at which time almonds will be extended on paper. Once cold, separate those that are glued to each other.
16. Sall the plate with the cream from side to side. In the center place a creamy cake in half. On top of supporting an ice cream ball.
17. Add some tick almond on the ice cream and next to the cream and serve.
